Pesto Chicken Patties

Ingredients

2 fresh chicken breasts (about 1 lb), cut into 1-inch pieces

½–1 onion, chopped

1 egg

1 TBSP canola or olive oil

½ tsp salt

¼ tsp pepper

½ cup fresh cilantro leaves (if cilantro leaves are omitted add more basil)

½ cup fresh parsley leaves

½ cup fresh basil leaves

118 ml olive oil

2 fresh chicken breasts (about 450 grams), cut into 2.5-cm pieces

½–1 onion, chopped

1 egg

1 TBSP (15 ml) canola or olive oil

½ tsp (2.5 ml) salt

¼ tsp (1.25 ml) pepper

8.5 grams fresh cilantro leaves (if cilantro leaves are omitted add more basil)

12.5 grams fresh parsley leaves

12.5 grams cup fresh basil leaves

118 ml olive oil

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

CDED P1

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Nut Free

Soy Free

Grind the chicken breasts with the onion, egg, ¼ teaspoon salt, and pepper in a food processor.
Cilantro lovers can add ¼ cup (8.5 gram) cilantro to the chicken before adding to the food processor.
Set the meat mixture aside
Combine cilantro, basil and parsley leaves, ¼ teaspoon salt and ½ cup (118 ml) of oil for the pesto sauce in food processor.
Mix until a smooth sauce - set aside
Heat a frying pan on medium heat with olive or canola oil
Form meatball patties by taking round balls and then flatten slightly to size and fry.
Place meatballs on a plate with pesto sauce on the side for dipping